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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I tweaked it a bit to make it healthier and South Beach Diet compliant. MMMMMM Ingredients:
3 cups low sodium, low fat chicken broth |
1/2 cup water |
1 pound cubed cooked chicken breast meat (1 large breast) |
1 1/2 teaspoons dried oregano |
1/4 teaspoon pepper |
1/2 cup uncooked brown rice (i used half wild rice) |
1 tablespoon olive oil |
3 cloves garlic, minced |
1 onion, finely chopped |
1 carrot, finely chopped |
3/4 pound mushrooms, sliced |
3 tablespoons whole wheat flour |
1 cup low fat milk |
Directions:
1. In a large saucepan, bring chicken broth and water to a boil. Season with oregano and pepper. Add rice, and reduce heat.
2. Heat olive oil in a medium saucepan over medium heat, and saute garlic, onion, carrot, and mushrooms until tender. Thoroughly mix in the flour. Transfer to the broth mixture.
3. Mix in the cubed chicken.
4. Stir milk into the mixture, and continue to cook, stirring occasionally, until thickened, about 30 minutes.
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